Nutritive Information
- Calories: 494 kcal
- Carbohydrates: 70 g
- Fat: 15 g
- Protein: 23 g
Ingredients
- 375g (12oz) whole lentils or split yellow peas, rinsed and soaked in water for 15 minutes
- 1.8 litres (3 pints) Vegetable Stock (see page 48)
- 3 tablespoons vegetable oil
- 2 large onions, cut into wedges
- 1-1.25 kg (2-21/2lb) potatoes, cut into chunks
- 1 cauliflower, cut into florets and stalks removed
- 3-4 garlic cloves, crushed
- 2 teaspoons turmeric
- 2 tablespoons black mustard seeds
- 1-2 tablespoons fennel seeds
- 1-2 small green chillies, deseeded and chopped
- 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 125 g (4 oz) coconut cream
- 125 g (4 oz) coconut cream
- salt and pepper
Instructions
- Rinse the lentils or split peas under cold running water, drain and put into a large saucepan with half of the stock. Bring to the boil, then reduce the heat and simmer for 30 minutes until the lentils or split peas are soft and all the liquid has been absorbed.
- Meanwhile, prepare and cook the vegetables. Heat the oil in a large saucepan, add the onions and fry over a low heat for about 8 minutes, stirring frequently. Add the potatoes and cauliflower to the pan with the garlic and cook for 1 minute. Stir in the turmeric, mustard and fennel seeds and the chopped chillies, mixing them in the pan. Add the remaining stock and the soaked saffron threads with their water and bring to the boil. Reduce the heat and cook gently for 10-15 minutes or until the vegetables are almost cooked.
- When the lentils or split peas are cooked, mash them with a potato masher to form a thick puree, leaving a few whole. Add the coconut cream and stir well to mix. Add this thick puree to the vegetables and stir well to combine. This will make the stew rich and thick. Season with salt and pepper and cook gently until the vegetables are completely tender and the flavours combined. Stir in the coriander and serve immediately.
